Super Soft Fresh Milled Sandwich Bread

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor and is easier to digest.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds moisture.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative with a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative that adds flavor.

Weigh out 90% hard white and 10% rye wheat berries.

Mill the wheat berries in a Neutr mil classic.

Weigh out the ingredients directly into the mixer bowl, adding all ingredients except for the salt and yeast.

Mix until everything is well incorporated and forms a nice dough ball, but do not mix for very long.

Cover the dough with a towel and let it sit for 15 to 20 minutes.

Measure out the yeast and salt, then add them to the dough.

Knead the dough for about 8 to 10 minutes.

Remove the dough from the bowl and form it into a neat ball.

Spray the bowl and the top of the dough, then cover with a shower cap, towel, or plastic wrap.

Punch down the dough and weigh it to divide into two loaves, each weighing about 847 grams before baking.

Shape the dough into a tight log to build tension, pinching the seams.

Place the shaped dough into a USA Pullman pan (9x4x4 inches) and push down for a flat top.

Let the dough rise for 45 minutes to an hour and a half, until it rises about an inch above the pan.

Preheat the oven to 350°F (175°C).

Bake the loaves for 35 minutes, checking the internal temperature should be between 190°F and 200°F.

Slice the bread to show the soft texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens